How Icelanders bake bread
In Iceland, you go to bake bread with a shovel and rubber boots. The oven needs no electricity. It bubbles and hisses and is right by the lake
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In Iceland, you go to bake bread with a shovel and rubber boots. The oven needs no electricity. It bubbles and hisses and is right by the lake
Hákarl is considered a culinary test of courage on a trip to Iceland. Only processed the meat from the Greenland shark loses its toxic effect
Les Halles, the market hall of Avignon with the vertical garden of botanist Patrick Blanc and delicacies from Provence.
The Auvergne – Rhône – Alpes region is home to a particularly large number of breweries. Why France is discovering a love of beer, tells a brewer from the Drôme Valley
Oysters are a popular appetizer in France. They are hardly filling, low in fat and carbohydrates, but contain many vitamins and minerals.
What do rutabaga, a stew and a children’s birthday cake have to do with Helmut Schmidt? A culinary interpretation provides answers.
It’s amazing how quickly you can flavor boiled eggs. The variant with curry is exciting. So the eggs go well with many rice dishes
Culinary specialties from Switzerland? First and foremost, chocolate and cheese. But cholera?
In the kitchen, lavender is also used in the form of lavender salt or lavender sugar. As a tip for use: lavender has an aromatic proximity to rosemary
Deventer and cake, that’s like Lübeck and marzipan. The famous spice cake from Holland was a popular commodity even in the heyday of the Hanseatic League.
The attraction of flowering lavender fields is as great as the famous Route Nationale 7 is long. What types of lavender are there and how to cook with them?
It is white, keeps its shape, squeaks against the teeth and is political. Real halloumi (Greek) or hellim (Turkish) comes from Cyprus and the Mediterranean island has been divided since 1974.